Spinach, feta and sun-dried tomato muffins Recipe | Food Network UK
This mouth-watering recipe is ready in just and the ingredients detailed below can serve up to 12 people.
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Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring spoon
- Ramekin
- Roasting pan
- Kettle
Ingredients
- For the spinach, feta, and sun-dried tomato muffins
- 480g plain flour
- 4 tsp baking powder
- Pinch of salt
- 3 free-range eggs, beaten
- 240ml milk
- 115g wilted baby spinach
- 4 tbsp extra virgin olive oil
- 105g Feta cheese, crumbled
- 75g Parmesan, grated
- 170g cooked baby spinach, finely chopped
- 60g good quality sun-dried tomatoes, chopped
- 30g mixed seeds (Food Doctor nuts would be great)
- 60g butter
- 4 tsp Fino sherry
- 4 large eggs
- 5g chopped fresh chives
- Salt
- freshly ground black pepper
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